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Sprouted Chickpea Peanut Stew

Hearty, creamy and bursting with flavour, this stew will warm you to your toes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Long Grain Brown Rice (dry)
  • cups cooked Second Spring Organic Sprouted Chickpeas (about ¾ cup dry)
  • 1 medium onion
  • 1 tsp oil
  • 3 cloves garlic
  • 1 large sweet potato, cubed
  • 1 large can diced tomatoes (we like to use no sodium added)
  • ½ cup smooth natural peanut butter
  • 1 cup vegetable broth
  • 2 tsp finely minced fresh ginger
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 ½ tsp curry powder
  • ¼ tsp cayenne (optional for mild spice)
  • salt and pepper to taste
  • chopped peanuts for garnish

How To Make It:

  • Chop onion and sweet potato, and mince garlic and ginger.
  • In a large pot on low-medium heat, saute onion with oil until soft. Add garlic and ginger and continue to saute another minute.
  • Add spices and tomatoes (with the juices) to the pot and simmer for 5 minutes, breaking up tomato into bite size pieces if necessary.
  • Add sweet potato, cooked chickpeas, peanut butter and broth to the pot, stir and simmer on a low heat for 35-40 minutes, until the sweet potato is fork tender.
  • Meanwhile, cook the sprouted brown rice according to the directions on the package.
  • Add rice and stew to bowls and top with chopped peanuts.


Tip: it tastes even better the next day!